FIRST STEP: PREPARE THE VEGETABLES

1. Wash and Peel the Vegetables: Start by washing all the vegetables thoroughly. Peel the carrots and potatoes, and trim the ends off the zucchini. If using baby potatoes, you can leave the skins on for extra texture and nutrients.
2. Cut the Vegetables: Cut the potatoes into cubes, the carrots into 1-inch pieces, and the zucchini into rounds or half-moons. Try to cut all the vegetables into similar sizes to ensure even cooking.

SECOND STEP: PREPARE THE GARLIC HERB SEASONING

1. Mix the Seasoning: In a small bowl, combine the olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Stir until well combined. The olive oil helps coat the vegetables evenly, while the garlic and herbs provide the seasoning.
2. Optional Additions: If you prefer a tangier flavor, you can add a tablespoon of lemon juice to the seasoning mixture. For a bit of spice, consider adding a pinch of red pepper flakes.

THIRD STEP: SEASON THE VEGETABLES

1. Toss the Vegetables: In a large mixing bowl, add the prepared potatoes, carrots, and zucchini. Pour the garlic herb seasoning over the vegetables and toss them together, making sure all the pieces are evenly coated in the oil and seasoning mixture. You can use your hands or a large spoon to do this.
2. Let it Marinate (Optional): If you have the time, let the seasoned vegetables sit for 10-15 minutes before roasting. This allows the flavors to infuse into the vegetables.

FOURTH STEP: ROAST THE VEGETABLES

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Roasting at a high temperature helps the vegetables caramelize and develop a golden-brown color, while keeping the insides tender.
2. Arrange on a Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure the vegetables are not overcrowded, as this can cause them to steam rather than roast. If necessary, use two baking sheets to give them space to cook evenly.
3. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 35-40 minutes. Stir the vegetables halfway through cooking to ensure they brown evenly. The vegetables should be golden, crispy on the edges, and tender when pierced with a fork.
4. Check for Doneness: Check the potatoes and carrots for tenderness after about 35 minutes. If they are not done, continue roasting for an additional 5-10 minutes.

FINAL STEP: GARNISH AND SERVE

1. Garnish with Fresh Parsley: Once the vegetables are roasted and perfectly tender, remove them from the oven. Garnish with freshly chopped parsley for a pop of color and freshness. If you’d like a tangy touch, drizzle the vegetables with a little lemon juice just before serving.
2. Serve: Serve the roasted vegetables as a side dish alongside your favorite main course. These roasted potatoes, carrots, and zucchini pair well with a variety of proteins, such as grilled chicken, lamb, fish, or even a hearty vegetarian dish.